Frozen Ice Cream Log

Made with Perfect Italiano™ Ricotta



Preparation Time:

15 minutes

Freezing Time:

12 hours


  • 2 egg whites
  • ½ (half) cup caster sugar
  • 300g frozen raspberries
  • 250g tub Perfect Italiano™ Ricotta
  • 300ml thickened cream, lightly whipped
  • 100g nougat, chopped
  • 100g glace fruits, chopped
  • 100g roasted unsalted nuts, chopped
  • mixed berries and mint leaves to garnish



  1. Line a 2 litre capacity rectangular mould with plastic wrap
  2. Whisk egg whites and caster sugar with raspberries in an electric mixer on high speed for 5 minutes, until stiff and tripled in volume
  3. Stir the Ricotta into the whipped cream and fold in nougat, glacé fruits and nuts
  4. Fold through the whipped egg white mixture and place in mould
  5. Freeze until firm (minimum of 6 hours, best left overnight)


To serve, un-mould the dessert onto a decorative platter and garnish with fresh mixed berries, cheeries and mint.